Ingredients (Serves 4):
For the Crab Cakes:
1 lb lump crab meat (fresh or canned, drained and picked over for shells)
1/2 cup panko breadcrumbs
1/4 cup shredded coconut (unsweetened)
2 tablespoons mayonnaise
1 large egg
2 teaspoons Dijon mustard
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
1 small jalapeño, finely chopped (optional for heat)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and freshly ground black pepper, to taste
2 tablespoons coconut oil (for frying)
For the Spicy Coconut Sauce:
1/4 cup coconut milk
2 tablespoons mayonnaise
1 teaspoon Sriracha sauce (adjust to taste)
1 teaspoon lime juice
1 tablespoon chopped fresh cilantro (for garnish)
Instructions:
Prepare the Crab Cake Mixture:
In a large mixing bowl, combine the crab meat, panko breadcrumbs, shredded coconut, mayonnaise, egg, Dijon mustard, lime juice, cilantro, chopped jalapeño (if using), ground cumin, ground coriander, salt, and pepper.
Gently mix all the ingredients together until just combined. Be careful not to break up the crab meat too much.
Form the mixture into 8 crab cakes, gently pressing them together to hold their shape. Place the cakes on a plate and refrigerate for 20-30 minutes to firm up (this will help them hold together when cooking).
Make the Spicy Coconut Sauce:
In a small bowl, whisk together the coconut milk, mayonnaise, Sriracha sauce, and lime juice until smooth and well combined.
Taste and adjust the heat by adding more Sriracha if you prefer a spicier sauce.
Set aside to serve with the crab cakes.
Cook the Crab Cakes:
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes per side, until golden brown and crispy.
Remove the crab cakes from the skillet and drain them on a paper towel-lined plate.
Serve:
Arrange the crab cakes on serving plates.
Drizzle the spicy coconut sauce over the crab cakes or serve it on the side for dipping.
Garnish with fresh cilantro and lime wedges.
Tips:
For added flavor: Add a teaspoon of grated fresh ginger to the crab cake mixture for an extra zing.
Make it gluten-free: Use gluten-free breadcrumbs in place of panko.
For a crispy texture: You can also bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through, if you prefer to avoid frying.
For extra heat: Add a dash of hot sauce or chili flakes to the sauce for more spice.
Spicy Coconut Crab Cakes combine the sweetness of coconut with the rich flavor of crab, and the heat from jalapeños and Sriracha sauce adds a wonderful kick. The crispy exterior and tender, flavorful interior make these crab cakes a standout dish, perfect for a special appetizer or a main course when paired with a light salad or rice.
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